Kayne Prime's Kale Salad
This is hands down the best selling side at Kayne Prime Steakhouse. They make it in huge quantities. As the kale isn't cooked, the key is to finely chop the kale in a food processor.
Chef Garrett Pittler of City Winery March 4th
Chef Garrett Pittler is the chef at City Winery. Previously he was at the Omni Nashville Hotel where he was the chef tournant assisting in hiring, employee training and menu strategy, among other responsibilities. Chef Pittler has also held chef positions at Nashville’s Chelsea Bistro, Loews Vanderbilt Hotel and the Hard Rock Café where he opened multiple international locations, as well as the McCormick and Schmick’s in Baltimore.
Garrett Pittler’s love for cooking began as a child, spending time in his mother’s Buffalo, NY kitchen cooking alongside his Greek grandmother. While other children were watching Mr. Rogers, he was infatuated by Martin Yan and Justin Wilson’s cooking shows. At the age of eighteen, knowing his calling was to become a professional chef, Garrett left home to pursue a degree at Baltimore International College of Culinary Arts. In 1999, Garrett graduated and started his career with McCormick & Schmick's Seafood under Executive Chef Jerome Dorsch. Chef Dorsch mentored Garrett, helping him to build a strong culinary arts foundation as well as assisting him in perfecting his cooking skills. In 2001, Garrett became kitchen supervisor and opening trainer for Hard Rock Café. He was instrumental in opening restaurants in Queenstown, Rio de Janeiro, Melbourne, Grand Cayman Islands, Osaka, Dublin and Moscow, applying his craft while learning about the local culture and food heritage. After travelling all six continents, Garrett returned home to Nashville and became Sous Chef at Romano’s Macaroni Grill. There he focused on simple Italian cooking and learned how to run a fast paced kitchen line in a high volume restaurant. In 2004, Garrett joined Loews Vanderbilt Hotel. He was promoted to Restaurant Chef of “eat”, the primary restaurant of the hotel. He strongly believes in sourcing local ingredients to express his “New Southern food experience” using classical dishes as inspiration. In 2013, after seven years with Loews Hotels, Garrett left to pursue his next venture as Executive Chef of Chelsea Bistro in Whites Creek, TN. Chelsea Bistro is a traditional French bistro, specializing in casual French fare. Garrett grows about 75% of the produce used at the bistro in the garden on the property. Sourcing local meats, produce, composting all vegetables and plant material, Garrett works toward his idea of a sustainable restaurant. In his time away from the restaurant, Garrett routinely assists several Nashville charity organizations like Ronald McDonald House, Our Kids, and the March of Dimes. Cheers!
Kayne Prime's Kale Salad
This is hands down the best selling side at Kayne Prime Steakhouse. They make it in huge quantities. As the kale isn...
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